11 July 2011

I have been blogging now for over 4 years. Along the way I have been fortunate to meet many inspiring people who are passionate about food both in person and through our writing. One such person who has been around as long as I have, if not longer, is Susan of The Well Seasoned Cook. I have participated in her well appointed blogging challenge My Legume Love Affair and been an admirer many times over the past few years. Her event is now in its 4th year, and so to celebrate she has asked numerous friends to submit a recipe and a post as guest writers on her blog. We are celebrating 4 years of outstanding community participation and a legion of excellent recipes. Susan says, "With its 37th helping, My Legume Love Affair remains a powerful reminder that there are legions of world cooks who value the diversity, health benefits, flavors, and culinary versatility of legumes.You have shared with me thousands of recipes, all golden, all delicious, and all served from the heart. "

As writers and budding cooks we get our inspiration from many different sources. I find myself turning more and more to my on-line sources as time marches on. For those of you who have followed these pages over the years you will know that one of my favourite cuisines is Middle Eastern where falafels made with chickpeas soaked overnight and infused with spices are a personal favourite.

Falafel sliders with a bright, creamy cucumber-yogurt sauce takes the idea to a new level of lusciousness. There is just something about these flavour-packed little bundles that perfectly captures the happy confluence of ingredients in a few small bites. Sliders, which are nothing more than mini burgers, have been a very popular item for a while now and are definitely enjoyable both to prepare and to eat!! Never be afraid to let your imagination have free reign and make cooking a fun experience. Their lively presentation allows you to make anything from crab to lamb into a mini version of their giant cousins. Good things really do come in small packages!

The secret to any successful meal is simplicity, fresh ingredients whenever possible, love, and intuition. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. A few years ago I attended a cooking school on a small island in the Agean Sea off the coast of Greece. This was a life-changing vacation that altered my perception of food and how it should be enjoyed on a daily basis. Travel helps us to better understand and appreciate other people and their cultures. Nothing is more intimate, or more effective at breaking down cultural barriers, than cooking and sharing meals together. When you have 10 like-minded people from all parts of the world breaking bread at the same table magic happens. In the classic movie Zorbas the Greek the main character sums it up the best, "On the coast I felt for the first time what a pleasant thing it could be to have a meal. We started eating and drinking, the conversation became animated. I at last realized that eating was a spiritual function and the meat, bread, and wine were the raw materials from which the soul is made."This is how my 4 year journey into blogging began... as a place to share my food discoveries with anyone willing to read as well as with my daughter who was headed off to university. It continues to be a gathering place for family and friends to pull up a chair at the same virtual table and share what we have.

Today I am sharing these rich, satisfying, and incredibly flavourful party appetizers with Susan and all of you. Keep in mind that the falafels also freeze well, so feel free to make a big batch! The tzatziki recipe is based on a method from my good friend Peter at Kalofagas. He recommends adding his secret ingredient...a dash of ouzo to boost the flavour.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

28 comments:

Four years! Wow! And such good stuff that I've been reading now for nearly a year! These sliders look delicious. The idea of athe legume love affair is inspired. What a collection -- should be a cookbook. See to it!

The falafel sliders are a super idea, Val, but I have to admit, I'm totally a tzatziki fan....I make it all the time. I've been on a kick with it since I made Ina's recipe a while back. I liked the falafel when I made it too, but don't make that as often. Sure would be fun to make those sliders though.

I think my post might be coming up for her, too. This was a delightful post. Nutritious, delicious - gorgeous. Would you believe I have never (never-ever) eaten a falafal. I was told to not eat one unless it was made by the "right" person or they could be off-putting, so, I have never had one yet. :0Valerie

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.